To serve, toss asparagus with spring onion and 3 tablespoons vinaigrette, then scatter toasted pine nuts over top. Use a vegetable peeler to shave wide strips of Gruyère over salad.

Since farro usually takes 20-30 minutes to cook, I like to spend that time doing other tasks like blanching the asparagus, toasting the nuts, and preparing the salad dressing. Make ahead.